Conceptual principles of food loss reduction and food waste

نویسندگان

چکیده

The article substantiates the conceptual principles of reducing food loss and waste from standpoint ensuring security environmental sustainability. approaches to interpretation concepts are summarized, similarities differences between them, as well reasons for their formation connection noted. main causes losses waste, which caused by human, technical-technological, natural-climatic, economic, market, etc., considered. factors. It is argued that Ukraine's waging war deterioration both at local national levels, international level. factors lead agri-food in supply chain during wartime decrease its production volumes systematized, will negatively affect provision country export potential level previous years. dynamics terms individual types products were analyzed it was established highest observed potatoes - 18.1 %, vegetables melons 12.0 fruits 10.0 livestock this indicator not significant found greatest crop occur stage growing harvesting, value varies 3 12 sales. In dairy meat breeding, milking primary processing products, due lack a full cycle. estimated amount Ukraine households 76 kg per capita, almost equal indicators most countries, but values higher catering sector 28 retail trade 16 kg. concluded there need develop effective measures reduce order increase sustainability competitiveness chains. substantiated should be considered aspect minimizing negative impact on environment. Among priority directions solving problem following highlighted: development comprehensive program preservation restoration agricultural conditions martial law; improvement market infrastructure elements; technical technological modernization production, facilities; distribution elements, especially transportation live animals; creation innovative warehouse rational consumption culture among population; wholesale markets, public-private partnerships implementation projects waste; levers state regulation motivation participants; methodical approach estimating losses; an information array data, etc. Key words: loss, chain, security, sustainability, law.

برای دانلود باید عضویت طلایی داشته باشید

برای دانلود متن کامل این مقاله و بیش از 32 میلیون مقاله دیگر ابتدا ثبت نام کنید

اگر عضو سایت هستید لطفا وارد حساب کاربری خود شوید

منابع مشابه

Hydrothermal Liquefaction of Food Waste and Model Food Waste Compounds

Solid waste is generated at a rate of more than 4 lb per person per day. A significant portion of the non-recyclable waste is food waste, with high water content and low energy density. While most thermochemical conversion processes require a relatively dry feedstock, hydrothermal liquefaction uses subcritical water as the reaction medium and is therefore compatible with high-moisture feedstock...

متن کامل

Diet change and food loss reduction

There is a pressing need to improve food security and reduce environmental impacts of agricultural production globally. Two of the proposed measures are diet change from animal-based to plant-based foodstuffs and reduction of food losses and waste. These two measures are linked, as diet change affects production and consumption of foodstuffs and consequently loss processes through their differe...

متن کامل

Food loss and Waste Reduction as an Integral Part of a Circular Economy

One-third of food produced for human consumption is lost or wasted globally, which amounts to about 1.3 billion tons per year. An updated review of global food loss and waste (FLW) is presented, as well as the related environmental, social and economic impacts, based on existing data and peer-reviewed literature. The authors reflect on the different food waste patterns and challenges faced by d...

متن کامل

Food waste and loss of weight in cooking.

There is a dearth of information on the percentage of waste during preparation of food by the average woman. Such figures would be of value in dietary surveys, since some food tables give analyses for raw foods only 'as purchased', so that edible portions on dietary records must often be converted to 'as purchased' amounts before conversion to calories and nutrients. During two long-term dietar...

متن کامل

ذخیره در منابع من


  با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید

ژورنال

عنوان ژورنال: ????????? ?? ?????????? ???

سال: 2022

ISSN: ['2310-9262', '2415-7554']

DOI: https://doi.org/10.33245/2310-9262-2022-177-2-20-33